1/3 c. butter, melted
1 egg
2 tsp. water
1/2 c. Gold Medal all-purpose flour
1/2 tsp. salt
2 c. fresh vegetables (broccoli flowerets or cauliflowerets, 1/4 inch carrot slices, 1/2 inch zucchini slices, 1/2 inch strips green or red pepper)

1. Heat the oven to 450 degrees. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of the melted butter.

2. Beat egg and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.

3. Dip about 1/4 of the vegetables into egg mixture. Remove 1 vegetable piece at a time with a slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.

4. Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.

5. Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, 10 to 12 minutes; drain. Sprinkle lightly with grated Parmesan cheese if you like. Makes 2 cups of vegetable bites.